Chorizo Pappardelle
Spanish and Thai flavours tossed through a traditional creamy Italian pasta. What's not to love.
Ingredients
Method
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Oil 30 ml
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Chorizo 500 g
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Pappardelle 350 g
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Cream 1 l
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Kalamata olives, pitted 200 g
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Cherry Tomatoes 350 g
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Chives, chopped 30 g
Preparation
-
Method
- Cook pappardelle pasta until al dente.
- In a pan heat oil and add in the chorizo, cook until crispy and add KNORR Thai Sweet Chilli jam. Add cream, Kalamata olives, cherry tomatoes and simmer for 10 minutes.
- Add pasta back to pan and toss.
- Serve and garnish with chives.
